Food & Wine


15
4
What's This?
Serving size 4
Total Time

Highlight clams by cooking them in a little bit of water just long enough for them to open, then dress them delicately with a bit of lemon and white wine and a sprinkling of thyme and Parmesan just before broiling.

Ingredients

½ cup water24 littleneck clams, scrubbed kosher salt¼ cup heavy cream2 Tbsp dry white wine2 Tbsp fresh lemon juice freshly ground pepper2 Tbsp freshly grated Parmigiano-Reggiano cheese2 tsp chopped thyme leaves1 tsp finely grated lemon zest

Directions

  1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
  2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
  3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.

America's Best Diners
Egg Breakfast Recipes
Superb Pancake Recipes
America’s Best Brunch Spots
Irresistible Breakfast Pastries

Recipe Credit: Gerardo Valenzuela
Image Credit: Christina Holmes

More From Kitchen Daily:

Maple-Dijon Salmon Skewers Maple-Dijon Salmon Skewers
Maple-Dijon Salmon Skewers
Tuna Pâté Tuna Pâté
Tuna Pâté
Oysters on the Half Shell with Ceviche Topping Oysters on the Half Shell with Ceviche Topping
Oysters on the Half Shell with Ceviche Topping

Tags: Dinner, Healthy, Seafood, Quick, Broiling

Terms of Service | Privacy Policy Corporate Site | Advertise With Us